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Arancini with red cabbage

Arancini with red cabbage

Main dishes

Delicious arancini filled with red cabbage, topped with creamy gorgonzola, and fried until golden brown.

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Recipe from Wim b, LoStrangolatore (Wikibooks), adapted by Recette de cuisine · · updated on

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Arancini are traditional Italian stuffed rice balls, but here, we’ve given them a twist with Treviso red cabbage and a filling of gorgonzola cheese.

Ingredients and directions

  • Prep time30 min
  • Cook time20 min
  • Resting15 min
  • Total1 hr 5 min
  • DifficultyMedium
  • CostModerate
  • Cooking methodfrying
  • Estimated cost$23.88 $5.97 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 7, 2026.

Ingredients

4 people
  • $16.56
  • $0.65
  • $5.78
  • $0.10
  • $0.40
  • $0.39

Prices from US supermarkets for 5 of 6 ingredients; Belgian prices for the rest.

Directions

  1. Combine the risotto with the egg yolks in the bowl. ≈ 4 min
  2. Scoop out a spoonful and press it firmly onto the palm of your hand to flatten it. ≈ 3 min
  3. Place a spoonful of creamy Gorgonzola cheese in the center, then gently close your hand to form a small ball of risotto, encasing the Gorgonzola: this is the arancino. ≈ 10 min
  4. Repeat this method until the risotto is finished. ≈ 3 min
  5. Dip each meatball in the beaten egg, and then in the breadcrumbs.
  6. Dip the arancini, one at a time, into the hot, but not smoking, oil.
  7. Drain the fried arancini and arrange them on paper towels to remove any excess oil. ≈ 2 min
  8. Serve at a warm temperature, but not too hot. ≈ 2 min

The bill

Arancini with red cabbage

  • 4 portions of Treviso red cabbage risotto, cooked thoroughly and cooled, preferably prepared the day before.$16.56
  • two egg yolks$0.65
  • 200 g of mild and very creamy gorgonzola, for the filling$5.78
  • Two whole eggs, seasoned with salt and pepper, beaten in a bowl, to be used for coating the meat.$0.10
  • Extra virgin olive oil for deep frying$0.40
  • Shredded bread, as needed$0.39

Total$23.88

that's $5.97 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 4 portions of Treviso red cabbage risotto, cooked thoroughly and cooled, preferably prepared the day before.
  • two egg yolks
  • 200 g of mild and very creamy gorgonzola, for the filling
  • Two whole eggs, seasoned with salt and pepper, beaten in a bowl, to be used for coating the meat.
  • Extra virgin olive oil for deep frying
  • Shredded bread, as needed

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